Chili Crabs and more at Clarke Quay Singaporean Cuisine at The Shops at Atria

Are you ready to get your fingers and hands (even your clothes) dirty in exchange for a sumptuous serving of the famous Chilli Crabs? All the way from Singapore to the discriminating palate of the Ilonggos comes Clarke Quay Singaporean Cuisine at The Shops at Atria.

Chilli Crabs is a popular Singaporean seafood dish in which mud crabs are commonly used. They are are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not really a very spicy dish.

The restaurant's owner, Mr. Lee who was by our side suggested something to go with our Chilli Crabs - mantou or Chinese steamed bun. It was perfect to enjoy and finished off all the savory thick sauce but on its own the bread already tickled my palate.

But for Filipinos, what's a meal without a serving of rice. We had our Yangchow and Fragrant Rice (often the partner of Hainnanese Chicken) to go with the Chilli Crabs. Yet to enjoy more of the Chilli Crabs, just a plain serving of rice will do as the flavors wont mix in.

These Crunchy Baby Squid turned out to be my personal favorite and will be a must-order when I go back. I love crunchy squid to start with and with the mix of flavors, it just got better!

The San Bei Chicken also had it share of flavor explosion. There's got to be - with the combination of soy sauce, rice wine and sesame oil (also my fave).

How about some Dragon Pork Ribs? Its a must since it's one of their best sellers - savory and delicious (redundant as it may seem but its just that). You gotta love those garnish - I wish one can also order a plate of those too!

Together with soda, this meal that was enough for three amounted to a little over than PhP2000. More than half of the bill went to the house special - chilli crabs, which was at PhP 1500/kilo. We only got 700 grams so it was "just" a thousand - and I only got to eat only a minor claw, since I'm no crab eater at all.

But it was all for a gastronomic experience - tasting an imported cuisine almost right at your door steps. And "Mr. Crabs" here would simply agree - two claws up!

Clarke Quay Singaporean Cuisine

The Shops at Atria

Atria Park District, Mandurriao, Iloilo City

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

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K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

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An Ilonggo favorite - Suman Latik

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FLAVOURS OF ILOILO

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